White Bean & Barley Risotto

1 large yellow onion, chopped
2 1/2 cups beef broth
1/2 cup pearl barley
1 15 oz can small white beans
1/4 cup chopped flat-leaf parsley

In a large saucepan, heat 2 tablespoons olive oil over medium heat. Add the onion and cook until translucent, about 6 minutes. Stir in the broth and barley and bring to a boil. Lower the heat, cover and simmer until the barley is tender, 30 to 40 minutes. Sir in the white beans and simmer for 5 minutes. Season with pepper, stir in the parsley and serve.